Author Notes
One of my co-workers has celiac disease, and our potluck lunches are always gluten-free (and delicious). Or should I say delicious (and gluten-free). —wssmom
Ingredients
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1/2 cup rice flour
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1/2 teaspoon baking powder
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healthy pinch baking soda
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healthy pinch salt
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healthy pinch xanthan gum
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1 teaspoon olive oil
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1 teaspoon butter
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2 good-sized leeks, white and light green part, cut in half lengthwise and sliced thinly crosswise
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2 cups chopped collard greens
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1/4 cup chopped ham, hopefully from a leftover roast
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1/4 cup shredded Jarlsberg cheese
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3 eggs
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2 cups half-and-half or light cream, maybe a little more if needd
Directions
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Stir together dry ingredients, set aside
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Melt together the olive oil and butter in a skillet, add leeks and saute over medium-low heat until softened and just turning golden.
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Rinse the collard greens and shake off excess water, add to the leeks, and cook over medium-low heat until water is evaporated and greens start to soften, about 15 minutes. Drain and place on paper towels to remove any excess moisture.
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Scatter the collard greens and leeks in an 11-inch tart pan and strew the ham artfully about. Then toss the cheese over it all.
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In a medium bowl, mix together the eggs and half and half. Stir in the flour mix, adding more half and half if it seems a little thick, and pour into the tart pan.
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Bake at 375 degrees for 35-40 minutes; check and bake an additional 10 minutes or until just a little jiggly and starting to become golden brown on top.
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